With work, school, kids, and other fun stuff, you're tired and just don't have time to cook, clean up, much less eat! Try these quick make-ahead recipes.
These recipes (unless otherwise stated) can be frozen up to a month. Just bake them until they are done, cool, cover, and freeze, then thaw and heat through in the oven at 350º.
Cheeseburger Pie, Enchilada Pie, Momma's Biscuits, "No Recipe" Casserole, Baked Ziti Florentine, Veggie Lasagna, Lasagna Rolls with Wilted Spinach, Chicken Parmesan Casserole, Goulash Casserole, Chicken Pot Pie, Manicotti, Easy Chicken and Broccoli Casserole, Easy Casserole, "Clean Your Plate" Casserole, Tena's Mac-n-Cheese, Angela's Pizza, Texas Chicken Casserole, Lazy Lasagna, Chicken-Broccoli Casserole, Had-a-Baby Casserole, and Sour Cream Chicken.
What else? Here are some ideas!
Cheeseburger Pie From: Becky
1 pound ground beef
1 small onion, diced
1 cup cheddar cheese
1/2 cup Bisquick™ or Bisquick Light™
2 eggs
1 cup milk
Brown ground beef with onion. Place in greased 9-inch pie plate. Sprinkle with cheese. Combine remaining ingredients in small bowl and pour over pie mixture. Bake at 375 degrees for 25 minutes or until center is set and top is brown.
This recipe is on the back of the Bisquick™ box along with tons of other great ones!
1/2 package flour tortillas (cut in fourths)
1 pound ground beef
1 large onion
1 - 8oz can enchilada sauce
1 can tomato soup
1/2 pound grated Monterey jack cheese
1 can chilies chopped
1/2 can black olives chopped
3-4 scallions chopped
Brown onion and ground beef. Drain off grease. Add sauce, soup and chilies. Layer in casserole: meat mixture, cheese, and then tortillas. Repeat and top with layer of meat mixture, cheese, olives and scallions. Bake at 350 for 30 min or until bubbly.
Self-rising flour, (Momma said, "It must be White Lily™!")
Crisco™ Solid Vegetable Shortening
Milk
Preheat oven to 450°. Cut Crisco™ into flour, keeping in mind that the more Crisco™ you use, the flakier, tastier, and (unfortunately) greasier the biscuits will be. Add enough milk to make a dough. Don't over-knead the dough, because it makes it tough.
Roll out dough, fold over, roll out, fold over, roll out, and fold over. This makes your layers in the biscuits. Cut out your biscuits and place on greased cookie sheet. I like great big old "cat-head" biscuits, but some of y'all might prefer dainty biscuits. You're the master of your biscuits ... do whatever flips your trigger.
Bake your biscuits 7 to 10 minutes until they are lightly browned on top and bottom. These biscuits can be frozen for three or so months.
1 part protein food (meat, cheese, egg, etc.)
2 parts cooked starch food (pasta, rice, noodles, potatoes, etc.)
2 parts cooked veggies (beans, broccoli, tomato, etc.)
Sauce to moisten (gravy, soup, etc.)
Crunchy topping (corn flakes, bread crumbs, etc.)
Seasonings as desired (salt, pepper, garlic ...)
Mix and bake in casserole at 350º until bubbly.
1 pound ziti pasta
1 tablespoon olive oil
8 ounces ground beef chuck
1 cup chopped onion (whoof!)
1 can (28 ounces) crushed tomatoes
1 tablespoon minced garlic
2 teaspoons Italian herb seasoning (oregano and thyme)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup cottage cheese
1 1/2 tablespoons grated Parmesan cheese
Cook ziti in large pot of boiling water according to package directions. Drain and leave in a colander. Heat oil in same pot. Add ground beef and onions and cook over medium-high heat, breaking up beef with wooden spoon, 4 minutes or until beef is no longer pink. (I would drain off the excess grease here ... the recipe doesn't call for this - daggum yankees.)
Stir in tomatoes, garlic, Italian seasoning, salt and pepper. Bring to a simmer, cover and cook 12 minutes for flavor to develop. Stir in spinach and cook 3 minutes longer. Remove from heat. Heat oven to 375º. Have a 13x9-inch baking dish ready. Stir cooked ziti and cottage cheese into spinach sauce until blended. Spoon into baking dish. Sprinkle with Parmesan cheese, and bake 30 minutes, or until top is golden.
12 lasagna noodles cooked slightly
2 cups ricotta cheese
2 cups cottage cheese
2 eggs beaten
Salt and pepper
1/2 pound raw spinach chopped
2 tablespoons wheat germ
Pinch nutmeg
1 pound mozzarella grated
1/2 cup Parmesan grated
3-4 cups sauce (use your own or ready-made)
Mix ricotta, cottage cheese, eggs, wheat germ, salt and pepper, nutmeg and spinach in a bowl. In casserole layer: sauce, noodles, 1/2 filling, sauce, 1/2 mozzarella, noodles, filling, sauce, mozzarella, noodles, sauce, and Parmesan. Cover and bake 35 min at 375. Uncover and cook 10 minutes more. Let stand 10-15 min before serving.
Chicken Parmesan Casserole From: NadYoung
2 whole chicken breasts
2-1/2 pounds tomatoes peeled and chopped
4 tablespoons oil
2-3 sprigs basil chopped
Salt and pepper
1 cup grated Parmesan
1/2 pound mozzarella, shredded
Sauté breasts in butter until lightly browned on both sides. In saucepan heat oil and add tomatoes and basil. Cook until tomatoes are soft and thick. Season with salt and pepper. Spread a little on bottom of casserole an place breasts on top. Cover with layers of sauce and cheese. Top with cheese and bake at 375 for 40 minutes.
Lasagna Rolls with Wilted Spinach
This is a pretentious way to serve commercially prepared spaghetti sauce.
1 tablespoon oil
1 clove garlic, chopped
2 bunches fresh spinach
2 carrots, grated
2 cups ricotta cheese
Salt and pepper to taste
1/2 pound lasagna noodles, cooked
2 cups spaghetti sauce, heated
1/4 cup Parmesan cheese
In a large skilled, heat oil and sauté garlic. Add spinach and grated carrots. In a bowl, combine spinach mixture with ricotta cheese and season with salt and pepper. Lay lasagna noodles flat and spread cheese mixture over noodles. Roll up the noodle. On a large serving dish or plate, ladle spaghetti sauce. Place rolled up noodles on sauce so that the spiral pattern is on top. Sprinkle with Parmesan cheese and serve.
1 pound ground beef
2 cans tomato sauce
1 can tomato paste
1 pound elbow pasta cooked
1 small onion
1 tablespoon oregano
Salt and pepper to taste
1 pound mozzarella
Preheat oven to 350F.
Brown meat and onion. Add tomato sauce, paste and seasonings. Add pasta and put in casserole. Cover with cheese and bake at 350 for 1 hour.
1/2 cup flour
Pinch salt
2 tablespoons margarine cold
1 tablespoons ice water
1 cup chicken broth
3 cups new potatoes diced
1 cup onion chopped
2 cups mixed frozen veggies
1 tablespoon cornstarch
1/4 cup cold water
1/2 pound chicken cooked, cut-up
2 tablespoons parsley chopped
In bowl, mix flour and salt. Cut in margarine until pea size pieces. Add ice water and stir until dough forms ball. Cover bowl and set aside. In saucepan, bring to boil: broth, potatoes and onion. Simmer until potatoes are tender. Add veggies and return to boil. In bowl, stir together cornstarch and 1/4 cup cold water until smooth. Add chicken and cornstarch to pot. Simmer 1-2 minutes or until sauce thickens. Stir in parsley. Place chicken mixture into casserole and set aside. Roll out dough on floured work surface and place over casserole. Bake at 400 for 15-20 min or until pastry is golden.
Or, take the easy way out and use pre-made frozen pie crusts!
Manicotti
This serves 4 to 6 people.
2 pounds ricotta cheese
1/2 pound shredded mozzarella cheese
3 ounces grated Romano (or Parmesan) cheese
2 tablespoons or so chopped parsley
2 eggs
Salt and pepper
1 tablespoon chopped garlic (I prefer mashed garlic, myself)
1 pound manicotti shells
Prepared spaghetti sauce
Preheat oven to 350º. In a large bowl, mix ricotta, Romano, parsley, eggs, salt, pepper, and garlic; set aside. Cook manicotti shells in 5 quarts boiling salted water for 5 to 6 minutes; pasta must be on the firm side. Drain and rinse with cold water. Using spoon or a pastry bag, fill manicotti shells with cheese mixture. Pour part of spaghetti sauce in a baking dish. Arrange filled manicotti shells in pan and pour remaining sauce over all. Cover and bake for 35 minutes. Remove and sprinkle additional Romano and mozzarella cheeses. Return to oven until cheese is melted.
Easy Chicken and Broccoli Casserole
From: NadYoung1 cup uncooked rice
1 cup grated cheddar cheese
2 cups chicken, chopped and cooked
1 1/2 cups frozen broccoli
1 can cream of mushroom soup
1 1/2 cups chicken broth
Cook rice and mix everything together. Pour in 9x13-inch casserole dish and bake at 350º for 20-30 minutes.
Remove from oven, let cool for 10 minutes, then dig in!
Easy Casserole
I got this recipe from an online mom that says, "This recipe has been in my family for years."
1 pound hamburger
1 large onion
30 minutes before your dear husband arrives home, put burger in a skillet on high and burn to a crisp. Fan smoke detectors. 5 minutes before your dear husband arrives, cut onion and deeply inhale the fumes until tears are flowing freely down your face. When husband arrives, sob uncontrollably and then offer to take him out to dinner.
8 oz. egg noodles
1 lb. ground beef
1 16-oz. can stewed tomatoes
1 8-oz. can tomato sauce
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup sour cream
3/4 cup chopped green onion
3 oz. cream cheese
1 1/2 cups shredded cheddar cheese
Cook noodles. Brown ground beef, drain. Add next 7 ingredients. In a medium size bowl mix sour cream, onions, and cream cheese, Mix beef mixture w/ sour cream mixture. Combine w/ noodles in a 13x9 dish. Cover with cheddar cheese. Bake @ 350° for 30 mins.
2 cups elbow macaroni noodles (uncooked)
1/2 cup butter or margarine
1/2 cup all-purpose flour
1 cup milk
1 cup sour cream
8 oz. Velveeta cheese, cubed
1/4 cup grated Parmesan cheese
2 cups shredded sharp cheddar cheese
1/2 teaspoon dry mustard
Salt and pepper to taste
Preheat oven to 350 degrees F.
In a large pot, bring lightly salted water to a boil, and then add macaroni. Cook according to package directions.
Drain macaroni, rinse with cold water, and set aside.
In a saucepan, melt butter, and then stir in flour. Cook flour over medium heat for 5 minutes. Gradually stir in milk and sour cream. Once combined, add Velveeta cheese, Parmesan cheese, salt, pepper, and dry mustard. Reduce heat to low, and cook - stirring constantly - until mixture bubbles and thickens.
Toss together cheddar cheese and macaroni, and pour into a greased 3 quart baking dish. Pour cheese sauce over macaroni and mix thoroughly.
Bake, uncovered, for 1 hour or until bubbly and brown.
Pick up the phone and order pizza.
1 can Cream of Mushroom
1 can Cream of Celery
1 can Cream of Chicken
1 can Cheddar Cheese Soup
1 can Rotel Diced Tomatoes
2 lbs boneless, skinless chicken breast
1 tablespoon oil, bacon grease, butter, or whatever fat you have
2 cups shredded cheddar cheese
1 box linguine noodles
In crock pot combine all canned items, stir and simmer on medium for 45 minutes. While your canned stuff simmers, heat oil in skillet and brown chicken. Shred chicken and add to crock pot. Simmer for another hour.
Cook linguine according to package directions; drain. Stir noodles into crockpot. Top chicken mixture with cheese. Serve with salad and bread.
1 pound ground beef, browned
1 jar of spaghetti sauce
3 cups Penne pasta, cooked al dente
1 small bowl of cottage cheese
Optional: mushrooms, onions, green peppers
2 cups shredded mozzarella cheese
Parmesan cheese
Preheat oven to 325F.
Mix first four ingredients in bowl, pour into greased casserole dish. Pour cheese over top and shake some Parmesan cheese over the top, bake at 325º for 35 or 40 minutes, or until cheese is melted the way you like it.
3 cups shredded or diced chicken breast
1/2 cup chopped onion
2 fresh cloves garlic, smashed
1 regular can cream of mushroom soup
1 regular can cream of chicken soup
4 oz cheddar cheese, shredded
1/2 cup milk
2 cups chopped broccoli, steamed
8 oz egg noodles
1 cup bread crumbs or crushed potato chips
Preheat oven to 350F.
Cook egg noodles according to package directions; drain. Mix onion, garlic, mushroom soup, chicken soup, cheese, and milk.
In greased 9x13-inch baking dish, spread chicken on bottom of dish. Layer cooked noodles on top of chicken, and put broccoli on top of noodles. Pour soup mixture on top of broccoli. Sprinkle bread crumbs or crushed chips on top.
Bake for about 30 minutes, or until soup bubbles. Serve, or freeze.
1 pound ground beef
1 can of cream corn
1 can whole kernel corn (I like the confetti corn with diced red and green bell peppers)
1 can black beans (or pintos if you prefer)
1 package of your favorite taco seasonings OR
1 table spoon ground cumin
1 teaspoon dry mustard
1 teaspoon garlic powder
Salt and Pepper to taste
1 Package cooked egg noodles
2 cups shredded Velveeta cheese
Brown ground beef, and add seasonings. Add canned goods (not drained). Cook over low heat while you cook the noodles. Cook noodles according to package directions (cook to al dente). Add noodles to meat and vegetable mixture - mix well. Pour 1/2 of mixture into well greased casserole dish.
Top with 1/2 of grated cheese, pour in rest of mixture, and top with remaining half of cheese. You can also top this with crumbled tortilla chips, but do not add them until after you take them this from the freezer. Allow casserole to cool before freezing.
When you are ready to cook, preheat oven to 350F. Cook covered and if you decide to add tortilla chips, bake 20 minutes, then add the chips, then cook remaining time uncovered another 15 minutes.
Meat from one boiled chicken (diced)
1 16 ounce container Sour cream
1 can Cream of Chicken (or mushroom) soup
1/4 finely diced celery
1/4 cup finely diced onion (optional)
1 package sliced almonds
1 bag grated cheese (I like the grated Velveeta)
Mix all the ingredients together, and place in casserole dish. Cover dish and freeze until you need it.
To prepare, cook covered on 350F for 40 minutes or until bubbly all over. Serve over rice.
Another option to freezing this casserole uncooked, you can make this and bake until it barely turns brown. Freeze. To serve, thaw, and simply brown it the rest of the way.